I grilled and smoked a lot of Wagyu beef. But I am going to show you finally how amazing high-quality Wagyu really is. And by that, I mean that you can buy a cheaper cut of Wagyu and make fantastic steaks with it.
To accompany that steak, I make a typical Dutch dish just because I want you to experience Dutch cuisine. The food we Dutch people eat when we are together with family.
- three 1/2 inch thick Wagyu steaks
- 2 onions
- beef fat (or butter)
- Ground black pepper and sea salt
- 250 grs of chestnut mushrooms
- 1 clove of garlic
- 1/2 kilo of potatoes
- 1/2 kilo of sauerkraut
- table salt
- Slice up the onion
- Put the beef fat or butter in the pan and let it melt. Put the onion slices in the pan and let them soften.
- When the onions start to brown, season them whit salt and pepper and take them out of the pan.
- Put some extra beef fat in the pan and add the mushrooms. Press a clove of garlic and put it in with the mushrooms. Season it with a little salt and pepper and shake and stir them until they browned. Then take the pan off the fire.
- Peel the potatoes and cut them to the same size. Boil them in water with 2 teaspoons of salt. At the same time, boil the sauerkraut.
- When the potatoes are soft enough to mash, pour the water out of the pan. Do the same with the sauerkraut.
- Mash the potatoes with a masher and stir in the sauerkraut. You just made “zuurkool stamppot”. The first step to Dutch citizenship. We love this stuff.
- Now it’s time to fire up your barbecue to grill the Wagyu steaks. We grill them over direct heat.
- Grill the steaks for a couple of minutes on both sides to a core temperature of 55°C (130F). Take them off the grill and sprinkle on some finishing salt while they rest.
- Serve the sliced steak with the stamppot, onions and mushrooms.
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BBQ gear used
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